This ice cream cake is always a hit at my family parties - particularly during the really warm months!
2 cups crisp rice cereal
1 cup brown sugar
1 cup melted butter
1 cup chopped walnuts
1 cup coconut
1/2 gallon vanilla ice cream; softened
Topping: additional 1/4 Cup coconut and 1/4 Cup chopped walnuts
Combine the cereal, brown sugar, melted butter, nuts and coconut. Remove about 1/2 cup of this mixture and set aside for the topping.
Press the remaining mixture into a 9 X 13 pan. Spread the softened ice cream on top and place in the freezer for about 2 hours.
To make the topping, add the 1/4 cup coconut and nuts to the mixture you set aside. Spread this out on a small baking sheet and broil until the coconut turns golden brown. Allow to cool. Place in a covered bowl until serving time.
When ready to serve, garnish a dessert plate with chocolate sauce. Remove the ice cream from the freezer and cut into squares. Place the ice cream on the dessert plates, top with whipped cream and sprinkle with toasted topping. Garnish with fresh strawberries and banana slices.